Chicken Peanut Satay Skewers "Yakitori"

When you get home tired at the end of the day, it is so nice to grab some of your stored moist cooked chicken breast and slather this sauce on it for a quick tasty meal. However, when you are feeling adventurous, try the savory home-made peanut sauce referenced below. Ingredients:

½ organic chicken breast - boneless/skinless

½ cup grapeseed oil

Pinch rock salt

Pinch black pepper

Peanut Satay sauce (we prefer Thai Kitchen)

Recommendations:

Anova Sous Vide Precision Cooker

Bayou Classic Stainless Steel Gourmet Seasoning Injector

Directions:

• Heat water in a large pot on the stovetop on low (#2) and set sous vide temp to 140F.
• Wrap chicken breast in saran wrap, then beat it with the bottom of a pan (to create even thickness).
• Salt and pepper both sides of chicken breast.
• Make a brine with 1 Tbs salt dissolved in 1 cup of water.
• Inject brine as evenly as possible into the chicken breast (to keep it moist while cooking).
• Place chicken and grapeseed oil into a small Ziploc bag, making sure the oil covers the entire piece of chicken.
• Remove air from Ziploc bag by placing the bottom half in the sous vide bath, then pressing up and sealing.
• Cook in sous vide at 140F for 2 hours or until internal temp reaches 138F.
• Remove bag from sous vide and allow to cool.
• Cut into bite-sized pieces and place on skewers.
• Dip into sauce and Enjoy!

To store:

• Plunge the Ziploc bag with chicken and oil in it into an ice bath for 1 min (to stop cooking).
• Refrigerate for up to 2 weeks.
• Reheat in sous vide at 140F for 10-15 min when ready to eat.

Written by: Dr. Terra Caudill Photo Credit: Dr. Terra Caudill

Reference: Pressure-Caramelized Peanut Sauce from“Modernist Cuisine at Home” by Nathan Myhrvold with Maxime Bilet